It carries cyanide famous infamous-style bar and sold his sayings, even up at the local department store. Mad scientist of the bar scene, not service providers, but artist with public workshop. What does not exist, made myself. Always looking for taste sensations that guests unwittingly has been waiting for his whole life. “Special feature: own production of very aromatic hydrocarbons” from fresh herbs, flowers & spices. Cyanide bar, large Berry Street 64, 10963 Berlin Andre Voelkel: Andre knew as a teenager that the gastronomy for him is the right thing. “After the training to the engineer he turned bar, the Locke Muller FCUK Yoga”, as well as in the Lux building “as a bartender a name. Since 2012, he now mixes as a bartender in the Alto bar in the Adina Hotel Berlin his cocktails.
Andre Volkel is member of the bar circuit Ruhr area / bar circle team spirit and junior Godfather of the herb circle. Alto bar in the Adina hotel, at the Spandau Bridge 11, 10178 Berlin David Sasse: training to restaurant specialist were followed by stations in the best hotels in Munich, like the Kempinski Vier Jahreszeiten, Louis hotel and the Bavarian court. Since 2012, he mixes as bar Chief”unique cocktail creations in the restaurant Schmock. David Sasse is a junior patent herbal circle. Vocational training by David: training, such as etiquette for service providers, vodka, whiskey and cognac Remy Martin at J.
Deibel. SAIFI is bar and restaurant, Auguste 52, 80333 Munich Averna for the taste of Sicily, Mediterranean landscape and sunny lemon and blood oranges. “The history of Averna began in 1854 in Caltanissetta, where the Benedictine monk FRA’ Girolamo his friend Salvatore Averna the secret recipe for a healthy liquor, the Amaro” donated. Today, more than 150 years later, the liqueur is the most popular worldwide. The company is managed by the family itself in Caltanisetta. The family kept the recipe of the later as a closely guarded secret, the exact composition is known only individual family members. Each Ingredient, is strictly controlled and kept the unique taste of the herbal liqueur.